I wanted to know, does it matter? I used Blue Bonnet in my cream cheese icing instead of butter. It has been about 10 mins now, and no crust. Any thoughts?
was the cake cold or partially frozen? This will delay the crusting process. Crusting is a ratio of fat to sugar. More sugar, more crusting .... more fat, less crusting. I THINK blue bonnet has more water in it than other margarines, which could affect the crusting.
Yeah...I agree..at least for me it can change the consistency...
I believe Blue Bonnet, since it really isn't butter, is salted. I always make sure my butter is unsalted sweet cream butter. That may make a difference.
Well, the cream cheese icing did not crust, I waited about 20 mins or so, so I ended up sticking in the freezer until my customer came to pick it up. The icing itself was very creamy and thin. I used the crusting cream cheese receipe on the site. It was good though. Next time I will use real butta
I tought a wilton cupcake class once to some girl scouts. The recipe they were given was to use margarine instead of butter. I have no idea if she made the recipe right or not, but it was a pretty loose consistency. It was also melting all over. I cant remember if it crusted or not. But I definitley wouldnt substitue margarine after witnessing it!